I am always trying new salads. What inspired this salad was my trip to the grocery and finding gourney cheese with garlic and herbs (Boursin) on sale. I took that as a challenge to come up with a salad that would incorporate this cheese. Since it is a creamy cheese, I thought about a salad dressing. I also had asparagus, zucchini and Peppedew peppers in my refrigerator. I think the term ‘necessity is the mother of invention’ applies to this recipe. The results were outstanding – a new rice salad to add to my salad list.
Vegetable Rice Salad with Garlic Herb Dressing
2015-06-10 09:40:41
Ingredients
- 3 cups cooked rice, cooled
- Asparagus, cut and blanched
- 1 medium zucchini, chopped
- 5 Peppedew peppers, diced
- 1/4 cup toasted almonds
- Salt and pepper, to taste
- Dressing
- 1 5.2 ounce gourney cheese with garlic and herbs (Boursin)
- 2 tablespoons mascarpone cheese
- Juice of one lemon
- 1/4 cup milk
- 1/2 cup olive oil
Instructions
- Combine cooked rice, asparagus, zucchini, and Peppedew peppers in a large bowl. Combine dressing ingredients, pour over rice mixture. Add salt and pepper, to taste. Stir well to combine. Refrigerate. Top with toasted almonds prior to serving.
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